Sunday Brunch: Raspberry Cream Cheese Stuffed French Toast Drizzled with Raspberry Sauce

Yeah, long title, but it has to be so you understand exactly the decadence of this creation. This recipe is so, so, so good! It is a lot easier to make than I thought it would be. I tried to find the tastiest, but simplest raspberry sauce and I think I succeeded. This brunch recipe is a keeper!


Raspberry Cream Cheese French Toast

1 (8-ounce) package cream cheese, softened
12 (3/4-inch thick) slices of day old brioche or challah
1/4 cup raspberry preserves
3 eggs, beaten
3/4 cup half and half, light cream, or milk
3 tablespoons sugar
1/2 teaspoon vanilla
1 dash salt
1/4 cup fresh raspberries for garnish

Heat skillet or electric griddle to 325 to 350 degrees. Mix cream cheese and preserves together in a separate bowl. Spread cream cheese mixture onto one slice of bread and top with another slice of bread to make a sandwich.

Dip sandwich into egg mixture and place on buttered skillet and cook until cook roughly about 3-6 minutes on each side, until it reaches a nice golden brown. You want to make sure the cream cheese mixture heats through.
When done cooking, serve immediately with butter and syrup.

Raspberry Sauce

1 package (12 oz.) fresh or thawed frozen raspberries
1/4 cup white sugar
2 tablespoons orange juice
2 tablespoons cornstarch
1 cup cold water

Press raspberries lightly in sieve over bowl to extract juice.
Transfer juice to small pot; add sugar and cook over medium-high heat until hot, about 3 minutes.
Meanwhile, mix cornstarch with water until combined.
When raspberry mixture is hot, slowly whisk in cornstarch mixture. Bring to boil and cook 2 minutes, or until slightly thickened.
Will last 2 weeks refrigerated.